Lentil Stuffed Zucchini Boats

Ingredients

• Lentils

  Raw

  1 ⅓ cup or 256g

• Zucchini

  Summer squash, includes skin, raw

  8 medium or 1.57kg

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  2 tsp or 6g

• Spinach

  Raw

  2 cup or 60g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  1 cup or 257g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Rinse the lentils under running water for 1 minute and soak them in a small bowl for 10 minutes.
2. Bring 2 cups of water to a boil, add the lentils, and cook for 10-15 minutes until al-dente. If the lentils are older, they may require additional cooking time. Drain and rinse with cold water.
3. Preheat the oven to 400°F. Spray a 9x13" baking dish with cooking spray. Scoop out the center of the zucchini, leaving a ¼ inch border. Line the zucchini in the baking dish, skin side down.
4. Heat olive oil in a skillet over medium-high heat. Cook onions for 3-4 minutes until they start to brown, then add garlic and cook for 30 seconds. Add spinach and lentils, allowing spinach to wilt. Stir in pasta sauce and heat through, then add red pepper flakes and season to taste.
5. Fill the zucchini with the lentil mixture and top with mozzarella cheese. Cover with foil and bake for 30-35 minutes. Optionally, remove foil in the last 2 minutes and broil for bubbly cheese.

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